- 2 large, red heirloom tomatoes, peeled and seeded
- 1/2 jalapeño chile, seeded and chopped
- 1/2 cup chopped, peeled cucumber
- 2 teaspoons sherry wine vinegar
- Celtic sea salt and freshly ground pepper
- 1 3-inch-long baby fennel, thinly shaved on a mandoline
- 12 arbequina olives, pitted and quartered
- 1/4 cup peeled, seeded, and diced red tomato
- 2 teaspoons brine from olives
- 2 teaspoons sherry wine vinegar
- 1 tablespoon extra virgin olive oil
- 12 micro fennel sprouts or fennel fronds
- To make the soup: In a high-speed blender, combine the tomatoes, chile, cucumber, and vinegar and process until smooth. Pass the purée through a fine-mesh sieve and season to taste with salt and pepper.
- Ladle one-fourth of the soup into each bowl. Garnish with the fennel, olives, and tomato. Drizzle the olive brine, vinegar, and olive oil around the soup. Sprinkle with the fennel sprouts.